Blueberry & Courgette Grain-Free Scones
Prep time: 
Cook time: 
Total time: 
Serves: 12
  • ¾ cup almond flour
  • ¼ cup ground flax seeds
  • ⅓ cup sweetener of choice (I recommend stevia or erythritol)
  • 1 teaspoon baking powder
  • 1 teaspoon vanilla powder or extract
  • ¼ cup melted butter or coconut oil
  • ¼ cup almond milk
  • 3 large eggs
  • 1 medium courgette, finely grated and excess water squeezed
  • ½ cup blueberries
  1. Preheat the oven to 175ºC | 350ºF and lightly grease or line a muffin tray with some muffin tins.
  2. Place all the ingredients, except courgette and blueberries, in a food processor and blend until combined. Alternatively you can mix all by hand, starting with dry ingredients then adding in the wet.
  3. Stir in the courgettes and then fold in the blueberries.
  4. Divide the batter equally into the 12 muffin cases or holes, and bake for 18-20 minutes.
  5. Remove and let cool before removing from the tins.
  6. Serve warm, sliced in half and topped with cream and fresh berries or some nut butter!
Recipe by Sprinkle of Green at